Introduction to Bread and Pastries

What You'll Learn: Bread Making: o Understanding flours, yeast, and fermentation o Kneading techniques and dough hydration o Artisan bread styles: sourdough, baguettes, focaccia, brioche, ciabatta o Proofing, scoring, and baking for perfect crust and crumb Pastry Skills: o Laminated doughs puff pastry o Shortcrust and sweet doughs for tarts and galettes o Custards, creams, and pastry fillings o Finishing techniques: glazes, icing, fruit toppings

Yeast Bread: Includes varieties like focaccia seeded loaves and baguettes. Flatbreads: Such as pita, naan, and tortilla. Quick Breads: Like banana bread and muffins, which use baking powder or baking soda as leavening agents instead of yeast. Puff Pastry: Known for its flaky layers, used in items like pies and turnovers. Shortcrust Pastry: Crumbly and tender, used for tarts and pies. Choux Pastry: Light and airy, used for éclairs and cream puffs.